Gazpacho Mold Recipe
Ingredients
| 2 (.25-oz.) envelopes unflavored gelatin | ||
| 1 cup beef broth or bouillon | ||
| Tomato juice | 2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Worcestershire sauce | 1 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| Garlic salt | 1/4 Teaspoon | |
| Cucumber | 1 Small, peeled, finely chopped | |
| Green onions | 2 , finely chopped | |
| 1 tomato, peeled, seeded, finely chopped | ||
| 5 or 6 lettuce leaves | ||
| Hard-cooked eggs, sliced, or Basic Deviled Eggs for garnish | ||
Directions
In a small saucepan, sprinkle gelatin over beef broth or bouillon.
Stir over low heat until gelatin dissolves.
In a medium bowl, combine gelatin mixture, tomato juice, salt, Worcestershire sauce, black pepper, cayenne pepper and garlic salt.
Refrigerate until slightly thickened, 20 to 45 minutes.
Stir in cucumber, onions and tomato.
Spoon into 5 or 6 round, 2-inch molds.
Refrigerate until firmly set, 4 to 6 hours.
Arrange lettuce on 5 or 6 salad plates.
Invert molds onto lettuce-lined plates.
Garnish with hard-cooked eggs or Basic Deviled Eggs.
Stir over low heat until gelatin dissolves.
In a medium bowl, combine gelatin mixture, tomato juice, salt, Worcestershire sauce, black pepper, cayenne pepper and garlic salt.
Refrigerate until slightly thickened, 20 to 45 minutes.
Stir in cucumber, onions and tomato.
Spoon into 5 or 6 round, 2-inch molds.
Refrigerate until firmly set, 4 to 6 hours.
Arrange lettuce on 5 or 6 salad plates.
Invert molds onto lettuce-lined plates.
Garnish with hard-cooked eggs or Basic Deviled Eggs.
Chef
